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Whole Chicken - Oak or Apple Wood

Discussion in 'Poultry' started by xzebra, Oct 25, 2013.

  1. xzebra

    xzebra Fire Starter

    Quick question - I have made many whole chickens in my MES 30 with Apple Wood but was thinking about using Oak for a change.
    Any thoughts? What do you normally use? Any other tips?

    Thanks again for all you great help....you guys are the best!

  2. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Oak will work it will be a heavier smoke taste then the apple but try it everybody has to try different woods and figure out which is best for their tastes.
  3. webowabo

    webowabo Master of the Pit

    I agreeawith Piney.. from texas and I like a lot of smoke flavor. . Mesquite. . Oak.. Hickory. . But in my opinion. . Chicken takes smoke well
    . So split the difference. . Half apple.. halk oak.. ;) best of both worlds ;)
  4. I'm a less is more kinda guy when it comes to smoke flavoring.  I use apple, peach, cherry etc for poultry and pork.  I reserve oak for beef.  I rarely use hickory or mesquite.  ...but hey who am I to say... I recommend you try it and see what you and your family/friends think.  It might be the best you/they ever had.
  5. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Cherry is one of my favorites for chicken, that is until I tried pecan. Then I did a mix of the two, oh yeah pecan, cherry mix is great on chicken!